Firstly, soak the rice in cold water for about 30 minutes, then rinse and drain.
Meanwhile, gently fry the onion and garlic in the olive oil until soft.
Add the chicken, curry powder, cumin, turmeric, cinnamon and bay leaf and continue frying for a couple more minutes.
Add the sliced lemon, ginger and drained rice, then continue frying for a couple more minutes over a low heat.
Finally, add the chopped tomatoes and hot chicken stock. Bring to a rolling boil, pop a lid on and cook for another 5 minutes. Turn the heat off, do not remove the lid. Cover with a tea towel and leave to stand for 15-20 minutes before serving.
Chop a little fresh coriander and lightly toast a few almonds.